Sticky toffee pudding cheesecake

Sticky toffee pudding cheesecake recipe by Reka Csulak. Gooey dates, crumbly biscuits and a creamy filling – try this heavenly twist on a classic...

Sticky toffee pudding cheesecake recipe by Reka Csulak from Holy Whisk Blog

Gooey dates, crumbly biscuits and a creamy filling – try this heavenly twist on a classic... sticky toffee pudding cheesecake

 

Ingredients

For the cheesecake base

  • 250 g digestive biscuits
  • 10 medjool dates, stones removed, chopped
  • 2 tbsp black treacle
  • 1 tbsp vanilla bean paste
  • 125 g butter

For the filling

  • 340 g cream cheese
  • 150 ml double cream
  • 1 tbsp vanilla extract
  • 100 g icing sugar

To serve

  • medjool dates, stones removed
  • caramel sauce

Instructions

For the cheesecake base

1
Place the biscuits into a food processor and crush them until you get a sand-like texture without bigger biscuit pieces.
2
Gently melt the butter in a pan, then add the black treacle. Pour into a food processor, then add the dates and blitz until the biscuit base combines.
3
Divide the biscuit-base between six food presentation rings, placed on a tray, lined with parchment paper. Place the filled rings into the fridge for 15 minutes.

For the filling

1
Soften the cream cheese in a bowl using a hand mixer, then incorporate the icing sugar.
2
Whip the double cream until you get a firm whipped cream.
3
Incorporate the whipped cream and vanilla extract into the sweetened cream cheese mixture.

To finish

1
Remove the food presentation rings from the fridge.
2
Spoon the filling into the presentation rings, evenly on top of the set cheesecake bases. Cover with clingfilm, then place the cheesecakes back into the fridge for a minimum of 2 hours.
3
To remove the cakes from the rings, use a knife with a flexible blade – place it between the cake and the ring, then turn the ring around.
4
Serve the mini cheesecakes chilled, decorated with medjool dates and caramel sauce.

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